This delicious British inspired Seared Salmon with Parsley Sauce is a classic dish that comes together in less than 20 minutes! Pair with steam peas and potatoes for a filling English dinner!
If you have never had parsley sauce you are not alone. A traditional English sauce, it seems to have not quite made the journey over to us in the States which is a real shame because it a truly delicious condiment. I first had it when my British mother-in-law served it while we were visiting them in England some years back and this recipe is my own take on the traditional recipe.
Other British and Irish inspired recipes you will love.
- Skillet: I recommend this All clad nonstick skillet.
- Sauce pan: This Cuisinart sauce pan is great.
- Measuring cups and spoons
- Salmon filets
- Olive oil
- Salt & pepper
- All purpose flour
- Milk: I highly recommend using whole milk.
- Fresh parsley
- Wholegrain mustard
- Fresh lemon juice
You can serve this dish with any vegetable you like but I am particularly fond of serving it with simply steamed baby potatoes tossed with a few knobs of butter, a couple tablespoons of fresh chopped parsley and a pinch of salt and then mixing in some petit pois (aka: green peas). It's one of those filling, wholesome and healthy dinners that make you (or my British husband) think of home.
Other salmon recipes you might enjoy.
Made this recipe? Let me know what you think in the comments!
Seared Salmon with Parsley Sauce
- Small sauce pan
- Nonstick skillet
For the seared salmon
- 4 6 oz salmon fillets
- 1 tbsp olive oil
- 1 tbsp butter
- salt & pepper
For the Parsley Sauce
- 3.5 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk I recommend whole milk
- ⅓ cup chopped parsley
- 3 tsp whole grain mustard
- ¼ tsp salt
- salt & pepper to taste
- ½ small lemon
For the Parsley Sauce
- Start by melting your butter in a small/medium sauce pan over medium heat.
- Once melted, add flour and whisk over medium heat for about one minute, making sure there are no lumps of flour.
- Turn heat down to low and stream in milk while whisking continuously.
- Turn heat back up to medium and cook for about 5 minutes while whisking continuously until the sauce begins to thicken. Once it coats the back of a spoon it is finished.
- Remove from heat and stir in salt, pepper, wholegrain mustard, parsley and lemon juice.
- At this point taste it and add any additional salt or pepper as desired.
- Serve over seared salmon and veggies. Enjoy!
For the Salmon
- Take salmon fillets out of the fridge 5-10 minutes before cooking. Pat dry with a paper towel then season both sides with salt and pepper.
- Heat 1 tbsp of olive oil in a nonstick skillet until hot and shimmering.
- Lay the salmon in the pan, skin side down (you should hear a sizzle, if you don't your skillet isn't hot enough).
- Turn the heat to medium high and cook the fish for 3-4 minutes.
- Flip the salmon fillets to the other side and add 1 tbsp butter to the pan. Use a spoon to pour some of the butter onto the salmon as it cooks.
- Cook salmon over medium high heat for another 3-4 minutes and immeditaley remove from the pan.
- Serve with parsley sauce and your choice of veggies. Enjoy!